Ingredients
Scale
- 1 lb large cooked shrimp, peeled and deveined
- 2 grapefruits, segmented
- 2 oranges, segmented
- 1 ripe avocado, sliced
- Mixed salad greens (spinach, arugula, or romaine)
- 1 small red onion, thinly sliced
- Fresh cilantro, chopped
- Olive oil
- Fresh lime juice
- Salt and freshly ground black pepper
- Optional: crumbled feta or goat cheese for added flavor
Instructions
- Peel and segment the grapefruits and oranges, removing seeds and membranes to prepare citrus segments.
- If using raw shrimp, cook in boiling water until pink and opaque, about 2-3 minutes. For pre-cooked shrimp, rinse and pat dry. Toss shrimp with olive oil, salt, pepper, and a squeeze of lime juice if desired.
- In a large bowl, combine mixed greens, citrus segments, red onion slices, and chopped cilantro.
- Add the cooked shrimp and sliced avocado to the bowl.
- Drizzle with olive oil and fresh lime juice. Gently toss to evenly coat all ingredients.
- Season with salt and pepper to taste. Optional: sprinkle crumbled feta or goat cheese on top.
- Serve immediately or chill in the refrigerator up to 30 minutes before serving.
Notes
- For best flavor, prepare citrus segments just before assembling the salad to prevent them from drying out.
- To minimize avocado browning, add a light squeeze of lime over slices before storing leftovers.
- This salad pairs well with crusty bread or grilled vegetables for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 3 minutes
- Category: Salad
- Method: No-Cook, Fresh
- Cuisine: Healthy Seafood
- Diet: Gluten-Free, Low-Carb, Paleo, Keto
Nutrition
- Serving Size: 1 bowl
- Calories: 250 kcal Kcal
- Sugar: 8 g
- Sodium: 400 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 6 g
- Protein: 20 g
- Cholesterol: 150 mg